|
|
|
| South Texas Chili |
2 lb's finely chopped boneless beef roast
1 tbsp oil
1 small serrano pepper, chopped or substitute a small
jalapeno
1 small white onion, chopped
3 tbsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp dry mustard
1 tsp onion powder
1 tsp dried oregano
1/2 tsp cayenne
1/2 tsp ground cumin
1 tsp pepper
2 cups beef broth
1 can refried beans
In a large skillet or dutch oven, cook the meat in the oil
until brown.
Add the serrano pepper and onion. Cook for one to two minutes
at medium
high heat.
Add the rest of the spices and cook scraping the bottom of the pan
to get all
the brown parts.
Add the beef broth and the refried beans. Stir until
mixed.
Simmer for at least 30 minutes. If the chili gets to dry, add more broth
or
water.
Top with melted cheese or sour cream if you desire.
Recipe by Jason Hunter
|
| |
|
|
